Chai-Spiced Ricotta Cake with Nutmeg-Scented Glaze

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Chai-Spiced Ricotta Cake

I love ricotta cheese.

So much, in fact, that I could (and do) eat it with a spoon. It sounds weird, but it really isn’t so different from cottage cheese. (Which I know, a lot of you out there probably don’t like…if you can get past the way it looks, it really is delicious, lol!)

Along with cottage cheese, ricotta is something I always toss into my cart when I’m grocery shopping; I don’t even bother taking inventory at home first. Because of this, even though I eat it frequently, I sometimes end up with so much that I have to think of a way to use it other than my pre-workout snack. 
Cake works for me. ;)

Chai-Spiced Ricotta Cake 2

This cake is moist and dense from the ricotta, but it isn’t overly heavy (especially since there isn’t a thick, heavy frosting on top).

When I was dreaming up this cake, I took a few cues from gingerbread. A lot of the spices in Indian-spiced tea (or masala chai) overlap with the classic spices of gingerbread (like cinnamon, ginger, and cloves), but masala chai also has black tea, nutmeg, and cardamom; I used them all in this cake (I’m greedy like that ). The last spice I used – black pepper – is a traditional ingredient in gingerbread and also a common flavor in masala chai. I know it sounds strange, but I really think this is the secret ingredient that makes the cake…and don’t worry, you won’t be able to pull out the flavor of black pepper!

I know it’s last minute at this point, but this cake really would be lovely on a Thanksgiving dessert table. It’s festive and delicious with very minimal effort!  But if you already have all your desserts picked out, this would also be wonderful for any celebration.

Happy Thanksgiving, everyone!

Chai-Spiced Ricotta Cake 3

Chai-Spiced Ricotta Cake {With Nutmeg-Scented Glaze} & Happy Thanksgiving!

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: 1 standard-sized bundt cake


    Dry Ingredients:
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon powdered black tea
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon fresh grated nutmeg
  • 1/4 teaspoon ground cardamom
  • Wet Ingredients:
  • 1 1/2 cups sugar
  • 1 tablespoon molasses
  • 1/2 cup canola oil
  • 3 large eggs
  • 1 cup part-skim ricotta cheese
  • 1 teaspoon pure vanilla extract
  • Nutmeg-Scented Glaze:
  • 1/2 cup powdered sugar
  • 1 tablespoon unsalted butter, melted and cooled slightly
  • 1/4 teaspoon fresh grated nutmeg


  1. Preheat oven to 350F; butter and flour a standard-size bundt pan.
  2. Whisk together all the dry ingredients in a medium bowl. With a handheld electric mixer, beat together the sugar, molasses, and oil, then cream in eggs until light and fluffy. Beat in the ricotta and vanilla. Gradually stir the dry ingredients into wet until just combined, making sure not to over-mix.
  3. Bake the cake until golden and a toothpick inserted into the cake comes out clean or with just a couple crumbs, about 30 to 40 minutes. Cool 20 minutes in the pan, then invert it onto a wire rack to finish cooling.
  4. While the cake cools, whisk together all ingredients for the glaze. Once the cake is cool, drizzle the glaze on top and let it harden before cutting.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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